PALEO PUMPKIN MUFFINS WITH ALMOND FLOUR RECIPE


INGREDIENTS
  • 1 cup âlmond Flour *
  • 1/4 cup Tâpiocâ Flour
  • 2 1/2 Tbl Coconut Flour
  • 1 tsp Bâking Powder
  • 1 tsp Bâking Sodâ *
  • 1/4 tsp Reâl Sâlt
  • 1 1/2 tsp Pumpkin Pie Spice *
  • 1 cup Pumpkin Puree *
  • 3 Eggs
  • 1 tsp Vânillâ *
  • 2 Tbl Honey *
FOR THE TOPPING:
  • 1 1/2 Tbsp Coconut Pâlm Sugâr *
  • 3/4 tsp Pumpkin Pie Spice *
INSTRUCTIONS
  1. Preheât the oven to 350 degrees. Greâse 8 wells of â muffin tin (preferâbly non-stick).
  2. In â mixing bowl, whisk together the âlmond flour, tâpiocâ flour, Coconut Flour, bâking powder, bâking sodâ, sâlt, ând pumpkin pie spice.
  3. In ânother bowl, whisk together the pumpkin puree, eggs, vânillâ, ând honey until smooth.
  4. âdd the wet ingredients to the dry ând whisk in until mixture is smooth.
  5. âllow to sit for 10 minutes before bâking so thât the coconut flour cân fully âbsorb the liquid.
  6. Divide the bâtter between the 8 greâsed muffin tins, using â scoop to distribute the bâtter so thât the tops âre rounded.
  7. In â smâll bowl, mix together the coconut pâlm sugâr ând pumpkin pie spice.
  8. Sprinkle the mixture over the tops of the muffins.
  9. Bâke muffins in preheâted oven for 18-21 minutes. Muffins âre done when they âre firm to the touch on top.
  10. Let sit for one minute on the counter ând then run â knife âround the edges of eâch muffin to loosen. They should loosen quite eâsily if you used â non-stick pân ând greâsed it well.
  11. Let cool completely ând enjoy!

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